Puttanesca

Named after the Italian ladies of the night, this sauce goes well with any type of spaghetti.

8 ounces pasta

1/2 cup olive oil

3 cloves garlic, minced

2 cups chopped tomatoes, pushed through a sieve

4 anchovy filets, rinsed and chopped
2 tablespoons tomato paste
3 tablespoons capers
20 Greek olives, pitted and coarsely chopped
1/2 teaspoon crushed red pepper flakes

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
2. Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
3. Toss pasta with sauce, and serve.

Quick and Easy Salsa

If you're looking for an easy and absolutely scrumptious fresh salsa recipe, then you've come to the right place. This is the best I've ever found in terms of taste and ease of preparation! Have a good dinner! ♥

24 oz. can of diced tomatoes

1 onion

2 gloves garlic

2 Tablespoons chopped jalapeños (1 jalapeño)

1 green chile, chopped

1 Tablespoon olive oil

juice of 1 lemon

1 teaspoon salt

Roughly chop the tomatoes (I used canned diced tomatoes), onions, and garlic. PUt all the ingredients into a food processor or blender, and turn on at the lowest speed for 10-15 seconds. Check the consistency. If needed, repeat on more time. Be careful not to puree it. We don’t want Tomato sauce here! It’s best on the chunky side. Keep in the refrigerator for about 15-20 minutes to allow to flavors to mix. Serve with crisp tortilla chips or use in your favorite mexican dish and enjoy!